Yield: 4 servings
|16 ounces||Extra-firm tofu, pressed|
|¾ cup||Fresh lemon juice|
|3 tablespoons||Balsamic vinegar|
|¼ cup||Canola oil|
|2 tablespoons||Fresh rosemary, chopped fine|
|½ teaspoon||Kosher salt|
|½ teaspoon||Ground black pepper|
1. Preheat the oven to 350 degrees.
2. For the marinade, in nonreactive bowl, whisk together all marinade ingredients.
3. For the tofu, place tofu in nonreactive ovenproof dish just large enough to hold it in one layer. Barely cover with marinade. Bake until tofu has absorbed most of marinade, 50 to 60 minutes. Cool tofu in marinade.
4. Refrigerate remaining marinade for another use, such as Wild Rice and Corn Salad with Lemon-Rosemary Tofu or Lemon-Rosemary Tofu-Roasted Pepper and Pesto Sandwiches (see recipes, separately).
When tofu is cool, cut each piece in half crosswise for sandwiches, or cut into ⅜-inch cubes for salad. Marinated tofu will keep 2 to 3 days in tightly covered container in refrigerator.
*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95